I’m going to be straight with you, I was really stumped for this week’s recipe. I had no inspiration and after spending 2 days on Pinterest I gave up. But Gary made a good point – the pasta sauce we usually buy (just a stir-in tomato and basil sauce) isn’t available in stores any more for some reason and we’re struggling to find a sauce we like.
So he found a recipe on the NHS website (did you know they had recipes?!) and it looked simple and quick so I thought I’d give it a go. Being from the NHS, the recipe had no salt or sugar in it and very little oil, so I adapted it a little so that it would actually potentially taste nice. Which is the point, right?
This was a recipe for 2 people’s worth of sauce.
The only ingredients you need other than the pasta you’re going to put it on are:
- 1 400g can of chopped tomatoes
- 1 onion chopped as finely as you can manage (for me that’s not very fine!)
- 2 tsp of garlic infused olive oil
- 1 tbsp double concentrate tomato puree
- a sprinkle of Italian seasoning, to taste
- pepper, salt and sugar to taste (sugar is really important to take away the acidity of the tinned tomatoes)
All good recipes start with frying an onion. I fried this off in the garlic oil until they were soft (but should have probably left them in a little longer than I did…. I was feeling lazy!)
Then you add the tin of tomatoes, puree and herbs.
I mixed this all together and allowed it to simmer for about 15 minutes. I tasted this at the start of this time, seasoned and added sugar. I also tasted again about 5 minutes before the end and tweaked it a little.
In this time you can cook your pasta according to the packet.
The finished sauce was okay. But it was just okay. It needed more sweetness, and I should have fried the onion down a little more. It was fresh flavoured and the herbs came through. But I still had that creaky feeling on my teeth from the acidity of the tomatoes. I feel like maybe some stock and a bit more sugar would have helped that.
The recipe suggested this might also make a good pizza sauce, and I can see how that would work. I appreciated the speed of this recipe and the fact that you would probably have all of these ingredients in your cupboard anyway.
I give this recipe 5/10